Chile De Árbol Salsa

Get ready to spice up your taco game with this dynamite chile de árbol salsa recipe! Dried chile de árbol peppers and a handful of other fresh ingredients join forces to create a fiery, flavor-packed salsa roja that's sure to set your taste buds ablaze.

chile de arbol salsa

Tree Chili – also referred to as “Chile de árbol” in Spanish – is a well-known pepper frequently utilized in Mexican cuisine. 

 This slender and potent chili is known for its bright red color and smoky, nutty flavor profile. It ranks high on the Scoville scale, with a heat level that can range from 15,000 to 65,000 Scoville units. Chile de árbol is commonly used in salsas, sauces, and marinades, as well as for adding heat to soups, stews, and other savory dishes. 

Due to its intense heat and flavor, a little goes a long way with this chili. It can be found in both fresh and dried forms in most grocery stores and is an essential ingredient in any Mexican food enthusiast's pantry.

This dish is a Mexican legend, crafted from a fiery blend of chile de árbol peppers and a few other ingredients that enhance its bold flavor.

For This Recipe You Will Need:

🞴Dried Chile de árbol - 25 destemmed and seeds removed

🞴Tomatoes - 3 plum (Roma) tomatoes

🞴Garlic - 5 cloves

🞴Onion - 1/4 cup diced white onions

🞴Mexican oregano & salt


How to Make Chile de árbol

  • In a medium pot, add the chiles de árbol and tomatoes, and enough water to completely cover them. Bring to a boil over high heat.

  • Remove the pot from the heat, cover it, and let the chiles and tomatoes soak for 10 minutes to soften.

  • Using a slotted spoon, transfer the softened chiles and tomatoes to a blender, or food processor. Add 1 cup of water, the garlic, oregano, and salt. Blend until completely smooth. Salt to taste.

Who says salsa is just for chips? 
Here are a few creative ways to spice up your meals:

  • Add a drizzle to chicken, flautas, or ground beef tacos for a flavor fiesta

  • Pair it with huevos rancheros for a fiery breakfast

  • Drizzle nachos, enchiladas,  and cheese crisp for that extra kick

Storage Info

Keep in a sealed container in the refrigerator for up to 2 weeks, or in the freezer for 6 months in a vacuum sealed container.

Chile de Arbol